| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
1 |
Batch |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
Sifted flour |
| 4 |
|
Eggs |
| 2 |
c |
Crab, drained |
| 1/4 |
c |
Minced celery |
| 3 |
tb |
Grated onion |
|
|
Pepper to taste |
| 3 |
tb |
Miracle Whip salad dressing |
INSTRUCTIONS
CRAB FILLING
Bring to a rolling boil in saucepan over medium heat: 1 cup water, 1/2 cup
butter, or margarine. Stir in at once: 1 cup sifted flour. Stir vigorously
over low heat, about 1 minute or until mixture leaves the pan and forms a
ball. Remove from heat.
Beat in thoroughly, one at a time, 4 eggs. Beat till mixture is smooth and
velvety. Drop by spoon onto ungreased baking sheet, into about the size of
a walnut. Bake at 400 for 30 to 35 minutes or until golden brown and dry.
Cool thoroughly. Cut off tops with a sharp knife. Scoop out any filaments
of soft dough. Fill with crab filling. Replace tops. Serve immediately or
refrigerate, covered. Makes 18- 20 puffs. Filling: Combine all ingredients.
Source: Seafood Cookbook Reprinted by permission from the Alaska Seafood
Marketing Institute
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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